These look amazing but wonder how they would work with glutenfree flour and what else I would have to add to the dough to be successful
Think the string idea is a bit faffy. I can see someone saying "why is there a bit of string in my roll!?" I may give these a go tho they will have to be given away to friends if I use propper flour. Thanks.
I eat gluten free too, and I'm wondering about the flour for these as well.
I think I'll give it a go with the Lauche's stuff, maybe.... and I think the string method makes nicer looking 'pumpkins' than the scissor cuts, but not so sure about the footer of removing it afterwards.
I wonder if the rolls could be risen plain and at the last minute just before they go into the oven, they could be pressed into with the edge of a silicon spatula to give the 'segmented' kind of look.
Got to be worth playing with though